Lemon Macaroon Cheesecake is made of golden brown Oreo crust and filled with delicious coconut filling. Topped with whipping cream and lemon curd.

This lemon macaroon cheesecake is best for the summertime because it’s too hot to turn the oven on. The flavor of this cheesecake is one of the best flavors that I’ve ever had in my life. The main reason for that is because the coconut and lemon make a heavenly combination. Fresh whipping cream on the top of the golden brown Oreo crust, makes the perfect texture to this cheesecake.

Ingredients

For the Crust

• 1 package Golden Oreos (about 14 oz)

• 6 tbsp unsalted butter, melted

For the Filling

• 2 oz white chocolate, melted

• 3 cups cream cheese, softened (about 24 oz)

• 8 oz granulated sugar (about 1 cup)

• 1 cup shredded coconut

• 10 oz lemon curd

For the Topping

• 12 oz heavy whipping cream (about 1½ cups)

• 6 oz powdered sugar (about 1½ cups)

• ½ cup toasted coconut flakes

Instructions

1. Make the Crust

• Grease a 9-inch springform pan lightly with cooking spray.

• In a food processor or blender, pulse the Golden Oreos into fine crumbs.

• Add the melted butter and pulse until the crumbs are evenly coated.

• Press the mixture firmly into the bottom and slightly up the sides of the pan to form a compact crust.

• Refrigerate while preparing the filling.

2. Prepare the Filling

• In a microwave-safe bowl, gently melt the white chocolate in 15–20 second intervals, stirring between each, until smooth. Set aside to cool slightly.

• In a large mixing bowl, beat the cream cheese with an electric mixer for 3–4 minutes, until creamy and smooth.

• Add the melted white chocolate, granulated sugar, and shredded coconut. Beat for another 2 minutes until fully combined.

• Spread the mixture evenly over the chilled crust.

• Carefully spread the lemon curd evenly over the cream cheese layer.

3. Make the Topping

• In a mixing bowl, whip the heavy cream on medium speed until it begins to bubble and thicken.

• Slowly add the powdered sugar and continue whipping until stiff peaks form.

• Spread the whipped cream evenly over the cheesecake.

• Garnish with toasted coconut flakes on top.

4. Chill and Serve

• Refrigerate the cheesecake for at least 5 hours, or until fully set.

• Slice, serve, and enjoy!

Make Ahead & Storage

• Refrigerator: Store covered for up to 4 days.

• Freezer: Freeze individual slices for up to 2 months; thaw overnight in the fridge.

Timing

• Prep Time: ~25 minutes

• Chill Time: ~5 hours

• Total Time: ~5 hours 25 minutes

Garlic Butter Steak and Shrimps is a juicy combination of tender steak and shrimps slathered in buttery herbs and garlic. When it comes to the stake and shrimp recipe, this one will be your favorite by far.

The time needed from cooking to serving is only about 10 minutes, and it’s super easy. The reason I love this recipe so much is that there’s something for everyone in this meal. One of the key things for steak and shrimp is garlic herb butter sauce, and I’ve perfected it.

Ingredients

For the Steak and Shrimp:

• 2 steaks of your choice (New York strip recommended, about 8 oz each)

• Salt and black pepper, to taste

• 1 tbsp olive oil

• 1 tbsp butter

• 1 lb shrimp, peeled and deveined

• 3 cloves garlic, minced

For the Garlic Herb Butter:

• ¼ cup unsalted butter, softened

• 3 cloves garlic, minced

• 1 tsp fresh thyme, chopped

• 1 tsp fresh rosemary, chopped

• 1 tsp fresh oregano, chopped

Instructions

1. Prepare the Garlic Herb Butter

• In a small bowl, mix the softened butter, garlic, thyme, rosemary, and oregano until well combined.

• Set aside at room temperature until ready to serve.

2. Sear the Steaks

• Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.

• Heat a medium skillet over high heat. Add the olive oil and butter.

• When the pan is hot, add the steaks and sear for about 3 minutes per side, until browned.

• Reduce the heat to medium and continue cooking to your preferred doneness:

  • Rare: 125°F (52°C)

  • Medium-rare: 130–135°F (54–57°C)

  • Medium: 140°F (60°C)

• Transfer the steaks to a plate, cover loosely with foil, and let them rest for 5–7 minutes.

3. Cook the Shrimp

• In the same skillet, lower the heat to medium.

• Add the garlic and sauté for about 30 seconds until fragrant.

• Add the shrimp and cook for 2–3 minutes, stirring occasionally, until pink and opaque.

4. Serve

• Place the rested steaks back in the skillet with the shrimp.

• Top each steak with a generous spoonful of the garlic herb butter so it melts over the meat and shrimp.

• Serve immediately with your favorite sides — mashed potatoes, roasted vegetables, or a fresh green salad.

Timing

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: ~25 minutes

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This creamy taco salad is loaded with seasoned ground beef, crisp lettuce, beans, olives, tomatoes, cheese, and crunchy tortilla pieces, all tossed with a creamy salsa dressing. It is fresh, hearty, and easy enough for a casual weeknight dinner, but still fun enough to serve when you want something a little more exciting than a basic salad.

The homemade baked tortilla bowls make it feel extra special, but you can also serve everything in a large salad bowl if you want to keep it simple.

Ingredients

• 4 flour tortillas
• 2 tablespoons extra virgin olive oil, divided
• 1 lb ground beef
• 1 packet taco seasoning
• 8 oz tomato sauce
• 1 large head iceberg lettuce, chopped
• 1 can black beans, drained and rinsed
• 2 cans sliced black olives, drained
• 1 cup shredded Mexican blend cheese
• 1 large red onion, diced
• 1/4 cup fresh cilantro, chopped
• 4 oz canned green chiles, drained
• 1 pint grape tomatoes, chopped
• 5 oz tortilla chips or nacho chips, slightly crushed
• 1/2 cup salsa
• 1 cup creamy dressing

Instructions

1. Preheat the oven to 420°F.
2. Make the tortilla bowls.
   Brush both sides of the tortillas lightly with olive oil, or spray them with oil. Press each tortilla into an oven-safe bowl or drape them over the back of a muffin tin or similar oven-safe form to create a bowl shape. Bake for 10 to 15 minutes, or until crisp and lightly golden. Remove and let them cool completely.
3. Cook the beef.
   Heat 1 tablespoon olive oil in a Dutch oven or large skillet over medium heat. Add the ground beef and cook, breaking it up as it browns.
4. Season the meat.
   Stir in the taco seasoning and tomato sauce. Cook for a few more minutes until the beef is fully cooked and the mixture thickens slightly. If it looks too saucy, let it simmer a little longer or drain off any extra liquid.
5. Prepare the salad base.
   In a large bowl, combine the chopped lettuce, black beans, black olives, shredded cheese, red onion, cilantro, green chiles, tomatoes, and crushed tortilla chips.
6. Make the dressing.
   In a small bowl, stir together the salsa and creamy dressing until smooth.
7. Assemble the salad.
   Add the seasoned beef to the salad mixture, then pour the dressing over the top. Toss gently until everything is evenly coated.
8. Serve.
   Spoon the salad into the cooled tortilla bowls, or serve it straight from the bowl.

Notes

• You can use ranch dressing, sour cream-based dressing, or a creamy salsa dressing here.
• If you want the salad extra crunchy, add the chips right before serving.
• For a milder version, use less salsa or choose a mild taco seasoning.
• The tortilla bowls are optional, but they make the salad look more fun and more complete.